Brockton landmark restaurant Christo's closing

Christo's Restaurant, a landmark on Brockton's East Side for more than 40 years, will close Dec. 31, the owners revealed on Wednesday. The announcement came as Gov. Deval Patrick addressed the Metro South Chamber of Commerce during the chamber's 100th anniversary celebration Wednesday. Patrick announced p...

Christo's Restaurant, a landmark on the city's East Side for more than 40 years, will close its doors Dec. 31, the owners revealed on Wednesday.

The announcement came as Gov. Deval Patrick addressed the Metro South Chamber of Commerce during the chamber's 100th anniversary celebration Wednesday. Patrick announced plans to build a $27.4 million Allied Health and Science building for Massasoit Community College. Officials wouldn't confirm that Massasoit bought the restaurant or if the science center would be built on the Christo's site.

The chamber's anniversary event was held in the Massasoit Conference Center, formerly the Christo’s II function hall, which is adjacent to the restaurant lot. Restaurant owner and manager Gigi Johnson, who attended the chamber event, said she notified her staff Wednesday about the restaurant closing. Johnson is the daughter of restaurant founder Christos Tsaganis, who passed away Feb. 4.

"We will be closing on Dec. 31," she told The Enterprise. "I just had a meeting with our staff this morning. Obviously it’s not a secret anymore."

Christo's was opened in 1964 by Tsaganis, a greek immigrant who was dubbed the "Greek Salad King" by former Gov. Michael Dukakis. Tsaganis, a legendary restaurateur and philanthropist, died in February at age 87.

When it first opened, Christo's had two rooms and seating for 120 people. During the next several years, he expanded the restaurant to seat 450, adding several rooms and giving them color-coded names, including the renowned "Gold Room."

In 1978, he opened Christo’s II, a function hall next door to his restaurant was sold to Massasoit in 1996 and reopened as the Massasoit Conference Center.

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